Saturday, November 6, 2010

Pumpkin Goes Puffy

Generally, I'm opposed to puffy cookies. I think cake should be soft and moist while cookies should be chewy or (as in the case of shortbread) crisp and buttery. I am, however, willing to make a few exceptions. Half-moons, for example, along with whoopie pies, are intrinsically puffy and amazingly tasty (but that's another post). Today? Today, I write of a recent addition to my puff party: the pumpkin cookie.

The recipe in question hails from the November 2007 issue of Martha Stewart's Everyday Food magazine. I think it comes down to the fact that I can be seduced by just about anything pumpkin. Chocolate-Glazed Pumpkin Cookies proved impossible to resist.

Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).

When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

Literate Baker notes: I used my small ice cream scoop and ended up with 28 cookies.

A very soft, very orange dough.

The puff in action.

Fitting your baggie in a glass makes for easy filling.

Have fun with your drizzle.

These are really good. I did find, however, that the quality started to go down fairly quickly after the first day. The solution? Eat them all at once. Or, you know, share. I wouldn't say that I've converted to a puffy cookie kind of person, but there's nothing wrong with a little departure now and then. It's one more way to...